This bright and delicious wild turkey recipe is sure to please even the pickiest of eaters.
Jeremiah Doughty•November 7, 20231 min read
Ingredients
Green Enchiladas:
4 Anaheim peppers or hatch chiles
1 jalapeno, seeded
1 white onion, quartered
½ cup cilantro
5 tomatillos
5 cloves garlic
1½ teaspoon cumin
1 teaspoon sea salt
½ teaspoon dried oregano
1 tablespoon olive or avocado oil
1 cup chicken or vegetable broth (can substitute wild turkey bone broth if you have it)
3 tablespoons lime juice
Enchiladas:
2 cups cooked wild turkey
2 cups melting cheese
10 corn tortillas
Photo Credit: Jeremiah Doughty.
Photo Credit: Jeremiah Doughty.
Instructions
On a large baking sheet lined with butcher paper, add your peppers, onion and garlic. Place rack under broiler in oven or high on your grill and char the pepper mixture, flipping halfway. This will bring out the flavors of the peppers, onion and garlic.
While veggies are cooking, de-skin and add your tomatillos to boiling water, boil until soft. Remove and set aside.
Remove veggies from the oven and cover with plastic wrap allowing them to steam for 5-10 minutes. Take the peppers and rub your fingers across the skin and remove as much as you can. You don’t have to get it all off.
Slice the peppers lengthwise and de-vein and de-seed.
Add all ingredients, minus the oil, to a blender and blend until smooth.
In a large skillet over high heat, add your oil. Pour your sauce into the skillet and cook 1-3 minutes to develop a rich and deep flavor.
Remove from heat and keep in the fridge for up to seven days. This sauce can be frozen for longer if needed.
To make enchiladas, pour ¼ cup sauce on the bottom of a 9-by-13-inch baking dish. Fill one tortilla with cooked turkey meat and roll onto one side of the dish. Continue until all tortillas are filled. Pour remaining sauce over top of wrapped tortillas. Cover with melted cheese and bake for 30-40 minutes until cheese is melted and bubbly.
